- 4
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Ingredients
- 4 TBL butter
- 2 lg. onions, very thinly sliced
- 1 tsp grd. thyme
- 1 bay leaf
- S & P
- 1 lb penne rigate
- 2 TBL flour
- 1 C chicken stock
- 1 C whole milk
- freshly grated nutmeg
- 3/4 LB gruyere cheese, shredded
Preparation
Step 1
in skillet, melt 2 TBL butter over med-high heat
stir in onions, thyme & bay leaf for 5 min
season w/ S & P
lower heat & cook until onions are browned, 10-15 min
transfer to plate & discard bay leaf
reserve skillet
meanwhile, bring lg. pot of water to boil
salt it
add pasta
cook until al dente
drain & return to pot
in reserved skillet, melt remaining 2 tBL butter over med heat
whisk in flour for 1 min
then whisk in chicken stock & milk
bring to boil
season w/ S & P & nutmeg
lower heat & cook until thickened, abt 5 min
stir in cheese until melted
combine onions & sauces w/ pasta & toss well.